Dutch Oven Lamb
2 lbs. Potatoes
1 cup Chopped Onions
1 cup Sliced Carrots
2 - 1/2 lbs. Lamb or Mutton
2 cups Water
Salt & Pepper to taste
Finely Chopped Parsley
Thinly slice potatoes, onions, & carrots. Cut Lamb into bite six pieces and be sure to trim off most of the fat. Combine veggies, meat, stock & seasoning. Bring to a boil and lower the heat to simmer gently until the meat is tender. Sprinkle with generous amounts of parsley. Servers 4 to 6 people You wait for the smell then you will know when it is done.
From the Log Cabin Holidays & Traditions cook book page 40.
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don't forget the Food!!!
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